Shellfish Books

If you are like me, then you always want to cook up some seafood but aren't sure what type to buy or if the shellfish is fresh. This book covers all aspects of fish and Shellfish, from how to clean it to how to eat it. It describes all most every type of fish you can imagine and several ways to cook them up. It is truley and ENCYCLOPEDIA!

This is one of the best cookbooks I've ever come across (I have the British version.) Even fairly competent cooks are intimidated by fish. Apart from grilling them with a bit of lemon and parsley, what do you DO with these complex creatures? The first half of the book is a biology lesson - a listing of every fish and shellfish you can think of, a simple description of what it is, where it lives, what it tastes like and the best generalized ways of cooking it. Then there's a second half of recipes. These range from fairly simple to fiendishly but rewardingly time-consuming. I must have tried at least fifteen and all but one (octopus stew) has been absolutely sensational! The green curry, and the Moroccan tagine are real dinner-party conversation stoppers. I wouldn't usually take the time to write an amazon.com review, but I enjoy using this book so much I wanted to tell everyone how good it is.

This cookbook is great!!! I have prepared many recipes from this cookbook and my husband & I have enjoyed all of them!

I'll save you some trouble: those that don't like the taste of clams, oysters, crab, or shrimp might as well click on something else. This book will be a waste of their time. They can go to the fridge and pull out some Cheez Whiz® or little, canned sausages made of assorted "meat products." Enjoy.

Those who love shellfish, though, will love the "Evergreen Pacific Shellfish Guide," authored by J.D. Wade. Wade helps shellfish harvesters work their way through maps, messy regulations, and many methods of harvest.

Want to know how to shuck an oyster or clean a crab? Here's where you can find out. Wade also includes a few recipes, which I can't vouch for. Most of them look to be safe, but hey, no guarantees. Anything that contains "orange zest," for instance, you eat at your own risk.

Wade even tells how to prepare a sea cucumber for the pot. I didn't notice any recipes, though, that included the critter. That's probably a good thing.

The book's strongest point, perhaps, is the use of clear maps showing harvest areas. One set of maps, for instance, illustrates year-round recreational crab fisheries in four colors, depicting zones where only a recreational harvest is allowed, and those that also serve as Limited Commercial Zones (along with dates), or Tribal Exclusive Zones (where only tribes can fish commercially, but others can fish recreationally).

Most of the illustrations, charts and tables included in the book are well constructed. I especially liked inclusion of sewer outlets in the final group of beach maps.

One item that confused me, though, was the "Where The Clams Are" table on page 16. Razor clams are shown in the "medium to high tide zone," at a depth of about six to ten inches. Earlier, Wade states that razor clams "are always found below Mean Low Low Water, which means you can only harvest them during `minus' low tides." I had trouble reconciling the statement with the table.

I guess that information isn't critical, anyway. During one of the too rare openings, the eager clam digger only has to get to a proper beach (shown on page nine) and follow the crowds of people. The trouble will be digging the clams, and Wade certainly gives good instructions about that.

Other good tips include how to "purge" mussels and clams of sand, how deep to place a pot while fishing for spot prawns, and when oysters are best to eat.

If readers are looking for eloquent prose, they might be disappointed. Readers will have to wrestle with phrases like "abundant numbers of crabs," or three sentences in a row starting with the word "this." But maybe this is only a problem for me.

The "Shellfish Guide" comes with a spiral binding, making it convenient to take on an outing. Get hold of a copy while you can - they're disappearing like geoducks.

I was searching for quite some time for a seafood cookbook that was simple to follow and had color pictures of the dishes. Finally, I found it. This book even tells you what fish to substitute for another in a recipe. Love it.

I love Golden Dipt products so I figured I would like this book. It has recipes for fish and shellfish, along with menu suggestions, nutrition information, and hints on buying, handling, and cooking fish and other seafood. It is also a great advertising piece.

This guide is extremely to use. It provides sample menus that you'd see at French and Italian restaurants. Then you are provided with descriptions of each dish and how it is prepared and the ingredients used. From there you are provided with specific considerations as to how the preparation or ingredient list may affect you if you have Gluten or Allergen issues.

This book is the size of a passport, easy to carry in a pocket or purse, organized and well written. The French and Italian Cuisine Passport is perfect for making choices while traveling, or while dining at your favorite local restaurant.

I think I shoud buy this comprehensive book..

This is the first multi-lingual allergy guide I have ever come across. The authors have done an excellent job. Though dialects may vary, and certain regions may have their own ways of describing a food, this is a very helpful little resource.

It is literally the size of a passport, and thus perfect for travel. It is English based with translations for French, German, Spanish, and Italian. The phrases address various situations (from conversing with waiters to describing symptoms to a doctor) and the food translations cover the "top eight" food allergens (milk, wheat, eggs, soy, fish, shellfish, peanuts, and tree nuts) plus gluten and corn. I highly recommend this phrase book for anyone who is traveling with food allergies, intolerances, or a special diet.

This book was cowritten by E J Schantz, who is one of the most significant figures in Saxitoxin research. Saxitoxins are some of the most potent non-protein toxins known.

The book details the global distribution, dinoflagellates responsible, and ecology of toxic blooms. It provides accurate descriptions of the intoxication in humans, allergic reactions, and toxicity data.

What makes this book unique is its well developed (time of death and body weight corrected) bioassy technique for determining the amount of Saxitoxin in materails, and recommendations for safe food consumption.

It is a must read in understanding the posology of Saxitoxin.